Effortless Strawberry Shortbread

Dreamy, crumbly cookies dotted with strawberry in every bite—these soft little shortbread bites turn any moment into a mini celebration. They’re buttery, melt in your mouth, and get their bold berry kick from freeze-dried strawberries. Once you swipe on that rosy glaze, you won’t be able to stop at just one.

As soon as the first strawberries appear at the store, everyone at my house begs for these cookies. When the rain keeps us in, nothing cheers us up faster than their warm berry smell wafting from the oven.

Irresistible Ingredients

• Whole milk: Makes the glaze smooth and gives it a richer taste. The full-fat kind works best here.
• Powdered sugar: The secret to that silky glaze. You might want to sift it first to avoid chunks.
• Pure vanilla extract: Rounds out flavors with a little warmth. Go with the real stuff for the best results.
• Kosher salt: Helps cut the sweetness and brings out the berry flavor. The big crystals blend well in the dough.
• Granulated sugar: Melts into the butter and makes a fine, mellow cookie crumb.
• Unsalted butter: Let it sit out so it’s soft and easy to beat. European-style gives a boost in flavor.
• Freeze-dried strawberries: Packs in all the bright fruitiness without wetting down the cookies. Try to pick a brand that’s just strawberries, no sugar added.
• Unbleached all-purpose flour: This holds it all together. Plain works best; skip brands with add-ins.

Simple Steps

Mix Up the Strawberry Glaze:

In a processor, smash powdered sugar and freeze-dried berries together until totally fine and pink. Tip it into a bowl, then stir in milk a splash at a time. Keep going until you have a thick glaze, adding a bit more milk if needed so it’s just right for dipping.

Let Them Cool and Glaze:

Set cookies aside on their tray for five minutes, then transfer to a rack. Once they’re cool, dunk the tops in your pink glaze. Let the glaze firm up before taking a bite.

Fire Up the Oven:

Preheat your oven to 300°F. When the dough is well chilled, arrange your cookies on the pan about two fingers apart. Bake twenty to twenty-three minutes. The bottoms look faintly golden; the tops stay pale.

Prick and Chill:

Move the cut rounds onto parchment. Poke each in the center with a fork to keep them flat—no bulging middles. Chill for twenty minutes or longer for best shape.

Roll and Cut Out Cookies:

Dust your surface, flatten the dough into a rectangle. Top it with a little flour and roll to about half an inch. Use a two-inch cutter—press down without twisting for neat edges. Pieces go back together gently for more cookies.

Pull the Dough Together:

Put the full strawberry flour blend into your butter mix. Let the mixer go on low just until a shaggy dough forms. If it looks crumbly, keep going a bit—soon it clumps and can be pressed into a ball by hand.

Beat the Butter and Sugar:

In a mixing bowl, toss in your soft butter, sugar, salt, and vanilla. Beat using your paddle for about 2 minutes until fluffy and super smooth—no gritty bits.

Make the Strawberry Flour:

Blend about a third of the flour and all the freeze-dried strawberries in a tiny processor until super fine and pinkish. Dump back with the rest of the flour and whisk well so it’s even throughout.

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I’m always amazed at how using freeze-dried berries brings a big pop of fruit flavor yet keeps the dough nice and crisp. Once my niece helped coat the cookies with glaze. We giggled at the strawberry-stained fingers the whole afternoon.

Storing Made Easy

If you haven’t glazed them yet, just pop the cookies in a lidded tin and leave at room temp for up to ten days—they barely change! Once you add glaze, eat them within three days unless you tuck them in the fridge. Layer with parchment if you have to stack so they stay pretty.

Swap-Out Ideas

Want these dairy-free? Use vegan butter and dairy-free milk, no problem. If raspberry’s your jam, swap in freeze-dried raspberries just the same. A little vanilla bean paste steps up the flavor if you have some handy.

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How To Serve

Perfect for tea time or tucked in lunches, these sweet bites are always welcome. When friends swing by for coffee, I set out a plate right away. Dress them up with zigzag glaze or add a sprinkle of lemon zest for an extra fancy look.

A Bit of History

Shortbread’s an old-school treat from Scotland and England—you’ll find it in baking all the way back. Those first bakers used just flour, butter, and sugar. All we do here is add strawberries for a fresh, sunny twist on a timeless favorite.

Frequently Asked Questions

→ Why do you use freeze-dried strawberries?

Freeze-dried strawberries bring lots of flavor without making everything soggy, so your cookies stay crisp and light.

→ How do I get the cookies to stay tender?

Pick a nice butter and don't mess with the dough too much. Mixing gently keeps your shortbread soft and delicate.

→ What is the secret to a shiny glaze?

Just whip up powdered sugar and strawberry powder with milk until it's nice and smooth. Go easy on the milk so your icing pours well, not runny.

→ Can I prepare the dough in advance?

For sure! Make your dough the night before or even stash it in the freezer for weeks until you're ready to bake.

→ How do I store these cookies?

Store plain cookies in a tight container for about 10 days. If you ice them, they're best in three days, or toss them in the fridge to stretch it out.

→ How can I achieve a uniform shape?

Evenly roll the dough, use a simple round cutter, and really chill it first. That helps the shapes come out clean.